Production of preparations containing the volatile constituents of vegetable products



Patented July 20,1937 y i 2,087,277

UNITED STATES PATENT OFFICE ING THE VOLATILE CONSTITUENTS OF VEGETABLE PRODUCTS 'Curt Clauss, Meissen, Germany, assignor to Dr. Madaus & 00., Radebeul, Saxony, Germany, a firm No Drawing. Application January 25, 1935, Se-

rial No. 3.391. In Germany August 28, 1934' 2 Claims. (01. 167-82) My invention relatesto the production of prepcomminuted mixture being then dried in a curarations containingthe volatile constituents of rent of air at room temperature. vegetable products.

Vegetable products have recently been em- Emample H 5 ployed for pharmaceutical purposes in a form 5 kgs. of fresh peppermint plants are mechan- 5 obtained by the fresh plants beingtriturated in ,ically mixed with 5 kgs. of a mixture of 60% icaneor milk-sugar and the triturated product starch sugar and 40% milk sugar, thoroughly being dried in a cur'rent.of cold air. The object minced in a mincing machine and dried in a of this knownprocess was to retain all the active current of dry air at room temperature.

constituents in the freshest possible condition. 1O

Nevertheless, it hasbeen observed that with this Example HI method of operating, the volatile substances do 0 kgs. of fresh sage plants are mechanically not keep in very satisfactory manner, inasmuch mixed with 10 kgs. of invert sugar, thor h y as the ethereal oils, for example, readily volatilize minced in a mincing machine and dried in a;

i d yin current of cold air. g 15 'I' s drawback is overcome by the present ini Example IV venin. i i

I have discovered that the ethereal substances 10 kgs. offresh Byronia, shredded into coarse are retained in a substantially better manner slices, are mechanically mixed with 10 kgs, of

in the product that is to be driecLif a sugar fruit sugar, thoroughly minced in amincing ma- 20 v is employed which does not have any tendency Chine and dried in a current of c ld ai to crystallize, such as d-mannose, d-fructose and m y 3 V the like. Sugars that have been found partic- Q f q u P p at ons Conularly suitable for the purpose of my invention. l g t e v l t e constltuents of fresh p are grape sugar, invert sugar, and suchmixtures cQmpn1T}g mlxlng fresh R L I a non- 25 i of the same with cane sugar and milk sugar that crystalllzlng u th tfltllratlng said rmxno longer crystallize. For example, starch sugar ture' and finally drymg'the resultant m 2. The process of producing preparations con- 18 acflied when cane sugar 15 employed for the i 20 production of a Vegetable product. taming the volatile constituents of fresh plants,

comprisingmixing fresh plants with a non-crys- Example I tallizing sugar, then triturating said mixture, i i and finally drying the-resultant mass in a our- 5 kgs. of fresh melissa monarda (balm mint) rent of air not exceeding room temperature. are mechanically mixed with 5 kgs. of grape sugi i v ar and disintegrated in a mincing machine, the CURT CLAUSS. 35 

